Beef and mushroom brown rice risotto



  • 4 cups (1L) beef stock
  • 2 tablespoons olive oil
  • 200g Swiss brown mushrooms, thickly sliced
  • 1 garlic clove, crushed
  • 1 cup (200g) brown rice
  • 1/2 bunch silverbeet, stems removed, thinly sliced
  • 4 Coles Australian Beef Scotch Fillet Steaks
  • Shaved parmesan, to serve


Step 1


Place the stock and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.

Step 2

Heat half the oil in a large saucepan over medium heat. Cook mushroom and garlic, stirring, for 3 mins or until just tender. Add rice and cook, stirring, for 1 min or until coated in oil. Reduce heat to low.

Step 3

Add 1/3 cup (80ml) of the simmering stock mixture to the rice mixture and cook, stirring, until the liquid is absorbed. Continue adding stock mixture in 1/3 cup (80ml) batches, stirring until liquid is absorbed before adding more, for 30 mins, adding silverbeet with the last cupful of stock mixture. Cover and cook for a further 10 mins or until silverbeet is tender and rice has absorbed all the liquid.

Step 4

Meanwhile, coat beef in remaining oil. Season well. Heat a barbecue grill or chargrill on medium. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.

Step 5

Toss beef through risotto. Serve topped with parmesan.

Оцените статью